Enjoy Mrs Crunch’s three-course Sunday dinner with roast salmon and seasonal vegetables

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Enjoy Mrs Crunch's three-course Sunday dinner with roast salmon and seasonal vegetables



SUNDAY dinner does not always have to involve the traditional joint of meat – a whole roast fish is just as impressive.
Here is a great three-course dinner with roast salmon and seasonal fruit and vegetables.
Alamy Enjoy Mrs Crunch’s three-course Sunday dinner with roast salmon and seasonal vegetables
You can get all the ingredients you need to try your hand at Mrs Crunch’s easy recipes by shopping at Morrisons
Salmon goes well with courgettes.
Brussels sprouts will be in season for a few more weeks and rhubarb is starting to hit our shops – so it is a good time to make the most of them.
Whole roast salmon with veg
(Serves eight, £21.80, £2.73pp)
This salmon is fantastic cold too – add to a salad or sandwich or mix in pasta and pesto
PREP: 20 mins
COOK: 45 minsYOU NEED:

1 x 2.5kg whole salmon, scaled and gutted;
2 sweet potatoes;
2 large white potatoes;
4 parsnips;
2 yellow peppers;
3 tbsps olive oil;
1 small bunch of fresh dill;
1 bunch of fresh flat-leaf parsley;
2 lemons.

METHOD: Preheat the oven to 180C/gas 4. Find a large roasting tin that you can fit the fish in diagonally. Drizzle 1 tablespoon of olive oil across the bottom of the tin.
Cut the parsnips in half lengthways. Slice the potatoes into rounds, half a centimetre wide.
Cut the peppers in half and take out the seeds then cut into chunks. Put the veg in the roasting tin.
Drizzle another 1 tablespoon of olive oil over the vegetables and season with salt and pepper.
Take the dill and parsley and chop – it doesn’t have to be too fine. Grate the zest from both the lemons and mix with the herbs. Put into a bowl.
Make four slashes on each side of the fish and stuff in the herb and lemon mixture.
Carefully put the fish into the tin on top of the vegetables. Season with salt and pepper, both on top of the fish and inside the cavity.
Scatter the remaining herb mixture over the vegetables.
Drizzle another tablespoon of oil over the vegetables that are not covered by the fish.
Slice the remaining lemon and also put into the cavity.
Bake for 45 minutes.
Serve with the vegetables on the side and a green vegetable such as sugar snap peas or courgettes.
Brussels sprout and almond soup
(Serves six, £2.18, 36p per person)
For a richer soup, serve with a grated mature Cheddar sprinkled over the top
PREP: 20 mins
COOK: 15 mins
YOU NEED: 

50g butter;
1 large onion, chopped;
75g flaked almonds;
500g brussels sprouts, quartered;
1.2 litres vegetable stock;
1 bouquet garni;
Freshly grated nutmeg;
Freshly ground black pepper;
2 tbsp single cream;
Snipped fresh chives or toasted flaked almonds to garnish.

METHOD: Melt the butter in a large saucepan over a low heat, add the onion and almonds and cook gently for 3-4 minutes.
When the onion is softened and the nuts are golden, stir in the sprouts.
Pour in the stock, bring to the boil and add the bouquet garni. Reduce heat, cover and simmer for 10-15 minutes, until the sprouts are tender.
Using a draining spoon, lift out the sprouts, onion and nuts and transfer to a blender or food processor. Remove and discard the bouquet garni.
Add a little of the liquid to the sprouts then whizz to a smooth puree
Pour back into the pan, stir and season to taste with nutmeg and pepper. Stir in the cream, if using, and warm through. Serve garnished with a sprinkling of chives or toasted almonds.
Rhubarb crumble
(Serves eight, £7.84, 98p per person)
Serve with low-fat creme fraiche or cream
PREP: 20 mins
COOK: 45 mins
YOU NEED:

900g rhubarb, chopped;
200g caster sugar;
3 tbsp water;
Pinch ground nutmeg;
Juice of ½ lemon;
85g butter;200g plain flour.

METHOD: In a saucepan over a medium heat, combine the rhubarb, half of the sugar, 3 tablespoons water, the pinch of nutmeg and the lemon juice. Simmer gently for 1 hour until the rhubarb is tender.
Meanwhile, rub the butter into the flour until the mixture resembles breadcrumbs. Then mix in the remainder of the sugar.
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Preheat the oven to 180C/gas 4. Then, using a slotted spoon, transfer the rhubarb into a baking dish and sprinkle the crumble mixture on top.
Bake in the oven for 35 to 40 minutes until the filling is piping hot and the crumble is golden brown.
Remove from the oven and serve.
Morrisons is selling a glittery PINEAPPLE Easter egg this year

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